Decadent Butter Pecan Praline Poke Cake Recipe
This Decadent Butter Pecan Praline Poke Cake features a moist, buttery cake studded with toasted pecans, baked to golden perfection and then infused with a luscious praline sauce made from heavy cream and powdered sugar. The result is a rich, sweet dessert combining the nutty crunch of pecans with a smooth, creamy topping that seeps into the cake, creating an indulgent treat perfect for any special occasion or gathering.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
Praline Sauce
- 1 cup powdered sugar, sifted
- ½ cup heavy cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to ensure the cake does not stick and bakes evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to distribute the leavening and seasoning evenly throughout the flour.
- Cream Butter and Sugar: In another bowl, cream the softened unsalted butter until fluffy. Gradually add the granulated sugar, continuing to beat to create a light and airy base for the cake batter.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to maintain a smooth batter. Stir in the vanilla extract and whole milk until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Carefully fold in the toasted chopped pecans to integrate their crunchy texture.
- Bake the Cake: Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is cooked through but remains moist.
- Poke the Cake: Once the cake has cooled slightly, use a fork to poke holes all over the surface. This allows the praline sauce to seep deeply into the cake for added moisture and flavor.
- Prepare Praline Sauce: In a saucepan over medium heat, combine the heavy cream and sifted powdered sugar. Stir continuously until the mixture is smooth and slightly thickened.
- Drizzle and Serve: Immediately drizzle the warm praline sauce over the warm cake, allowing it to seep into the holes made earlier. Top with additional toasted pecans if desired and serve warm or at room temperature for maximum indulgence.
Notes
- Make sure your eggs are at room temperature to help the batter mix smoothly and prevent curdling.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until fragrant.
- The poke holes help the praline sauce deeply infuse the cake, making it moist and flavorful.
- Allow the cake to cool slightly before poking holes to avoid breaking the cake apart.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Keywords: Butter Pecan, Praline Poke Cake, Poke Cake, Nutty Cake, Decadent Dessert, Praline Sauce, Toasted Pecans
